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Applying Herzberg’s Hygiene Factors to the Changing Accommodation Environment

Balmer, Sylvia; Baum, Tom - In: International Journal of Contemporary Hospitality Management 5 (1993) 2

Motivation theory has found wide application in the context of employee behaviour in the hospitality industry. Frequently discussed theorists include Herzberg and Maslow. The area of hotel guest choice and the factors which motivate this process, however, have received somewhat less...

Persistent link: https://www.econbiz.de/10014763258

Creating Strong Listening Environments: A Key Hospitality Management Task

Brownell, Judi - In: International Journal of Contemporary Hospitality Management 6 (1994) 3, pp. 03-10

The listening environment is viewed as an aspect of organizational culture that both influences and is influenced by individual behaviour. Discusses the concept of the listening environment within hospitality organizations from a symbolic/culture perspective. Examines the ways in which this...

Persistent link: https://www.econbiz.de/10014763291

Culture and Climate in Short Life Organizations: Sunny Spells or Thunderstorms?

Meudell, Karen; Gadd, Karen - In: International Journal of Contemporary Hospitality Management 6 (1994) 5, pp. 27-32

Notes the link between “strong” organizational cultures and effective organizational performance; particularly so in the hospitality industry, where the aim has been to promote cultural individuality in order to differentiate between brands, thus encouraging customer loyalty and ensuring...

Persistent link: https://www.econbiz.de/10014763304

Work stress and personality measures among hospitality industry employees

Ross, Glenn F. - In: International Journal of Contemporary Hospitality Management 7 (1995) 6, pp. 9-13

Examines mood state stress responses among a sample of Australian hospitality industry employees, together with relevant personality and attitudinal measures. Finds that high work satisfaction was associated with the major prominent mood states of cheerfulness and enthusiasm, whereas low work...

Persistent link: https://www.econbiz.de/10014763338

The impact of employees’ positive psychological capital on job satisfaction and organizational citizenship behaviors in the hotel

Jung, Hyo Sun; Yoon, Hye Hyun - In: International Journal of Contemporary Hospitality Management 27 (2015) 6, pp. 1135-1156

Purpose – This paper aims to explain the relationships among employees’ positive psychological capital (PPC) (hope, self-efficacy, resilience and optimism), job satisfaction (JS) and organizational citizenship behaviors (OCBs) in deluxe hotels. This study also seeks to analyze the effect of...

Persistent link: https://www.econbiz.de/10014763699

Issues in hospitality and catering

Harbourne, David - In: Management Development Review 8 (1995) 1, pp. 37-40

The Hotel and Catering Training Company′s latest research project, Employment in the Catering and Hospitality Industry – Employee Attitudes and Career Expectations , shows that within the industry, job satisfaction is high, most companies have a loyal and happy workforce and there are few...

Persistent link: https://www.econbiz.de/10014936576

Study of managerial job satisfaction in Hong Kong’s Chinese restaurants

Lam, Terry; Baum, Tom; Pine, Ray - In: International Journal of Contemporary Hospitality Management 13 (2001) 1, pp. 35-42

restaurants in Hong Kong. The findings indicated that work environment, job itself, and rewards are critical factors in predicting …

Persistent link: https://www.econbiz.de/10014762487

Menu engineering and activity‐based costing – can they work together in a restaurant?

Raab, Carola; Mayer, Karl - In: International Journal of Contemporary Hospitality Management 19 (2007) 1, pp. 43-52

Purpose – This research paper aims to examine whether using menu engineering (ME) together with activity‐based costing (ABC) for menu analysis gives new insights about true menu profitability. The traditional ME approach only uses food cost to determine the contribution margin of individual...

Persistent link: https://www.econbiz.de/10014762798

Restaurant marketing: selection and segmentation in Hong Kong

Jack Kivela, Jaksa - In: International Journal of Contemporary Hospitality Management 9 (1997) 3, pp. 116-123

organizations hoping to penetrate new markets, and re‐examine their current market needs. Uses restaurants in Hong Kong as an …, other “lesser” choice variables may be the deciding factors in the final restaurants selection or reflection. The four …/fast‐food restaurants. The results indicate that customers’ perceptions and therefore their preferences of choice variables, varied …

Persistent link: https://www.econbiz.de/10014763398

Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage

Kivela, Jaksa; Inbakaran, Robert; Reece, John - In: International Journal of Contemporary Hospitality Management 11 (1999) 5, pp. 205-222

This article proposes a conceptual model that explains dining satisfaction and predicts post‐dining behavioural intentions. The model provides a reference framework for conceptualising and describing the effects of disconfirmation on individuals’ dining and post‐dining experience...

Persistent link: https://www.econbiz.de/10014763499